Food cooked in earthenware and ceramic dishes has a special taste and retains its beneficial properties. In the old days, people did not think about the benefits of clay pots, and used them as the only possible way of cooking. Now the clay and ceramic dishes in the kitchen and on the table look rather exotic, giving the served table and dishes cooked in pots a distinctive style. It is more often used as an element of design in the design of stylized cafes, although in the menu of such establishments one can rarely even see homemade roasts in pots.
For honey, cooking in pots is very simple. This requires a set of refractory pottery, preferably glazed, and several roast recipes in pots, as an example and as an incentive to culinary creativity.
Roasting at home in pots - basic technological principles
Speaking about the general principles of cooking dishes in earthenware and ceramic dishes, you need, first of all, to dwell on the main rules of its use, which will help avoid annoying troubles. If all housewives can use kitchenware from modern materials, then it is better to remind about some secrets of using clay and ceramic dishes:
If you put cold ingredients in ceramic dishes, they should be put in a cold oven and heated gradually so that they do not crack if the temperature changes sharply. If the pots are filled with hot ingredients, you can safely continue cooking in a preheated oven. They cannot be heated on the hob.
When getting a hot pot out of the oven, do not put it on a cold surface. As a stand, in this case, the ideal wooden board. For the heat treatment of food is suitable only baked earthenware, covered with glaze.
Clay pots absorb the smell of food in the cooking process, which can be transferred to another dish when the next use of the pot. Glaze serves as a protective layer, and prevents the absorption of food particles and odors. As for the preparation of food in pottery, this technology has existed for hundreds of years, and nothing has changed. Ancestors put clay pots in a Russian stove, most often, laying in them all the ingredients at the same time, after which they went to work in the field. Returning from work, they took a pot from the oven and set it on the dining table. That is, porridge or cabbage soup, or any other dish in a pot, was languishing in the oven before dinner.
This principle of cooking in the oven in pots is still relevant today, only the Russian oven has been replaced by an oven. The principle of uniform heating is the same, only the modern “Russian stove” has a thermostat.
If you need to speed up the process of cooking roasts at home in pots, you can use the combined method. To do this, products that require a longer heat treatment are pre-boiled or roasted on a stove, then put into a pot and put in a hot oven, to bring to readiness in the mode of stewing.
What else is important to pay attention to when cooking? This is the addition of water, which depends on the natural moisture content of the ingredients that make up the dish. In the first method of heat treatment, when all products are laid at the same time, water is usually not added, and the temperature of weeping should not exceed 140o-160oC, with a heat treatment duration of about three hours. That is, the ingredients are prepared in their own juice.
The second, combined method of heat treatment of dishes in pots allows reducing the time of extinguishing in the oven, but at a higher temperature - up to 200-220oC, for 30 - 60 minutes, depending on the texture of the ingredients. In this case, water or broth is added - 1/3 of the volume of all products. It is necessary to simmer the roast with the lid closed, so that it does not turn out to be overdried or roasted on top (at the bottom of the dish in a ceramic dish never stick). Sometimes, instead of the lid from the pot used cakes from different types of dough.
Since pottery has existed for several centuries, as the main type of kitchen utensils, in all known ancient civilizations, it is not surprising that now you can find your homemade roast recipe in pots in almost every national and regional cuisine.
Recipe 1. Home Roast in Pots
Potatoes, peeled 0.5 kg
Tomato paste 100 g
Carrots, red 150 g
Fat, pork 100 g
Flour 75 g
Bold pork 300 g
Water 1.0 - 1.25 l
Parsley 100 g
Yield: 3 servings
Cut potatoes into medium sized slices. Boil water and boil it until half cooked, without adding salt.
Peeled onions chop straws. Wash carrots and grate coarsely. Finely chop the pork fat.
Heat a deep pan. Heat the grease, then remove the greaves. In the melted pork fat, first pass the carrot until soft, then add the onion.
In a separate bowl, combine and mix the tomato paste with flour, pour in hot water, about 400 ml, mix again. Season the mixture with spices to taste and pour into a frying pan. Bring to a boil with browned vegetables.
Wash bold pork and cut into cubes, 2x2 cm. Fry until ruddy color. Spread the prepared ingredients into batch ceramic pots: fill them with potato in half, fill them with vegetable broth, in which potatoes are cooked to cover it. Next, lay out the roasted meat, and top with the meat with cooked tomato dressing. In each pot, put one bay leaf, chopped garlic, greens.
Cover with lids and send the roast in the oven, preheating it to 160 ° C for 20-30 minutes. Serve by putting the pots on the plate.
Recipe 2. Roast home-style in rabbit meat pots
Rabbit fillets 0.8 kg
Sour cream, homemade 250 g
Milk 0.5 L
Dill 100 g
Garlic to taste
Onion, 250 g
New potatoes (small) 800 g
Yield: 4 servings
Wash the potatoes. Young skin can be easily removed with a tough brush, after holding the tubers in the water. Put the peeled potatoes in the pots, filling them in half. Fill with boiled hot milk. Wash rabbit meat. Slice and fry. In a frying pan, add chopped onions to the meat, season with spices. Bring onion to transparency and add sour cream. After five minutes, put the stewed meat in pots of potatoes.
Put chopped dill and garlic on top. Tomit in the preheated oven under the covers. Check the readiness of the roast with a wooden skewer: the potatoes should be soft. Serve with cucumber salad with cabbage.
Recipe 3. Roast at home in lamb pots
Mutton (back) 1.2 kg
Wine. white 0.5 l
Beans 300 g
Carrots 400 g
Potatoes 600 g
Sauce “Satsebeli” (ready) 0.5 l
Red and variegated beans sort out and wash. Fill with water; It is desirable to do this at night.
Clean the young mutton (pulp) from the film, cut it into cubes of medium size, put it in a container with a lid and cover it with wine. Add spices. You can, for giving the dish a Caucasian flavor, use hops-suneli, or choose spicy herbs to your taste.
The next day, boil the beans until half ready.
Potatoes, onions and carrots, too, cut into cubes.
Chop the onions and carrots in a frying pan and add “satsebeli”.
Slightly squeeze the lamb, removing the marinade, put it in pots. Above - beans, then - potatoes. Put 3-4 tablespoons of sauce in each pot, sprinkle with chopped cilantro, mint, and tarragon. Season with spices, salt.
Cover the pots with lids, put on a baking sheet and send to a cold oven. Heat the oven to 140 ° C and simmer for at least three hours. Watch the stove, and do not allow rapid boiling. The meat must be languishing.
Recipe 4. Roasted at home in a pot, Bulgarian
Products for cooking:
Chicken fillet (broiler) 1.6 kg
Eggplant 0.5 kg
Red carrot 300 g
Oil 180 g
Sweet pepper 500 g
Tomatoes blanched 600 g
Sugar 1 tbsp. l
Olive oil 80 ml
Kitchen salt Working order:
Washed, peeled vegetables and meat cut, fry. Combine the prepared components of the dish, mix, bring to taste with the help of spices.
Arrange the yacht in pots, filling them in 2/3 volume. Cover with lids; Put in a preheated oven for about 40-50 minutes.
A few minutes before the end of cooking, add chopped greens to the pots and 30 g of melted butter.
Recipe 5. Roasted at home in pots with duck
Apples 500g (net)
Muscovy duck 2.2 kg
Potatoes 1 kg (net)
Lemons 2 pcs.
Fresh herbs to taste
Separate the bird fillet from the bone, cut it into slices. Put the bones in a saucepan, cover with cold water, and boil the broth. Fold the duck into separate dishes, pour with lemon juice and add the cut off zest. Soak in marinade for at least 1.5-2 hours.
Cut the second lemon into thin slices and combine with sliced apples (preferably a hard variety). Apples and peeled medium potatoes are also cut into slices.
Chop the garlic and chop the peeled onion into half rings.
Put the meat, apples, onion and potato in layers in layers. Place lemon slices, garlic and greens on top.
Strain the cooked broth and pour into portions to cover the potatoes. Add spices, cover the pots with lids and send to a cold oven.
Turn on the fire and simmer the roast from the bird for about an hour at a moderate temperature.
Recipe 6. Roast at home in pots with mushrooms and trout
600 g trout steaks
Olive oil for frying
Champignons, fresh 0.7 kg
Olives marinated 150 g
Tomatoes 400 g
Hard cheese 300 g
Vegetable oil, purified 100 ml
Prepared small mushrooms cut lengthwise and halved.
Chop the onions and fry the mushrooms with it, in butter and vegetable oil.
Blanch the tomatoes, peel, cut into large cubes and remove the seeds. Remove the bones from the olives and cut them into halves. Hard cheese rub.
Wash the fish, remove bones and skin, cut into large bars and sprinkle with lemon juice. Season with pepper. Soak for half an hour and fry: first, in vegetable oil, and at the end of frying, add cream.
Put the fish in the portion pots, then the slices of tomatoes, olives, mushrooms and onions. Sprinkle with cheese.
Slowly stew in pots, 30-40 minutes at 120 ° C. Put the finished roast on a la carte plates. Decorate each serving with a slice of lemon, green leaves.
Garnish - boiled potatoes.
Roasting at home in pots - tips and tricks
Meat dishes will be tastier if in the process of cooking, along with salt and spices add a tablespoon of sugar to the meat. When browning carrots and onions, also add some sugar. It caramelizes the juice and gives a more interesting flavor to the tomato dressing with vegetables.
To wash ceramic and pottery, use only a soft sponge or brush. Strictly avoid special detergents. Use only baking soda, table vinegar or laundry soap for degreasing: clay is hygroscopic, easily absorbs and retains odors - for this reason the care of such dishes should be carefully thought out so that extraneous odors absorbed into the walls of the clay pot are not transferred to the dish. heating up.